Homemade Spaghetti with Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Fresh pasta made from scratch, tossed in a vibrant tomato sauce. This italian-inspired pasta ready in about 80 minutes blends flour, large eggs, medium, diced tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups flour
• 3 large eggs
• 4 medium, diced tomatoes
• 1 small, diced onion
• 2, minced garlic cloves
• 1 small, grated carrots
• 1/2 stalk, diced celery
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp oregano

Instructions

1. Step 1: In a large bowl, combine 2 cups flour and a pinch of salt. Make a well in the center and add 3 large eggs; stir until a dough forms. Knead for 10 minutes until smooth, then let rest for 30 minutes.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet. Add 1 small onion, 2 minced garlic cloves, 1 grated carrot, and 1/2 diced celery; sauté for 5 minutes until softened.
3. Step 3: Add 4 diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp oregano. Simmer for 15 minutes until sauce thickens.
4. Step 4: Roll out dough into thin sheets, cut into 1/4-inch strips, and cook in boiling water for 2-3 minutes. Toss pasta with tomato sauce and serve.